Name: homemade yellow paste Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: For the curry paste (about 250g); 5 garlic cloves; 2 shallots; 20g fresh ginger; 1 tsp kosher salt; about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed; 1 to 2 fresh red or green chilli; 2 tbsp curry powder; 1 tbsp turmeric powder; 4 tsp coconut sugar or brown sugar; 50ml vegetable oil; 2 fresh lemongrass; 1/2 tsp kapi (Thai shrimp paste) - (optional); 1 tbsp coriander powder; 1 tbsp cumin powder

homemade yellow paste Thai Curry

Persons

Serving Size

about 250g

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the curry paste (about 250g)

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
1 to 2 fresh red or green chilli
2 tbsp curry powder
1 tbsp turmeric powder
4 tsp coconut sugar or brown sugar
50ml vegetable oil
2 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin powder

Instructions

1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
2. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!

Thai yellow curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

3 to 5 garlic cloves - finely chopped
25g fresh ginger - finely chopped
25g cashew nuts or almond- grounded to paste (add 1 tsp honey to make)
1 tsp ginger powder
2 tsp garlic powder
50g or more thai yellow curry paste
1 carrot - cut into matchsticks
1 onion or red onion - cut into matchsticks
1 red bell pepper - cut into matchsticks
400g pork (or chicken ) - cut into bite sizes
1 can coconut milk - about 400g
150g water
1/2 tsp chicken powder
1 tsp thai fish sauce
1 tbsp brown sugar
a dash of salt to taste

Instructions

1. In a cooking pot, add 1 tbsp vegetable oil and stir-fry ginger and garlic until aromatic. Add cashew nuts paste, ginger powder, garlic powder and yellow curry paste and stir fry until fragrant.
2. Add onion, carrot and pork, stir fry until wilted.
3. Pour the coconut milk and water and add chicken powder, fish sauce. Bring to a boil and then simmer for about 5 mins over medium-low heat.
4. Add red bell pepper and bring to a boil again, simmer for about 1 to 2 mins over medium-low heat. Add a dash of salt to taste. Remove from the heat.
Serve with hot steamed rice!

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

Ingredients

For the curry paste (about 250g)

Instructions

Yellow Thai curry

Thai yellow curry

Ingredients

Instructions